| How To Cook: |
|
|
1. This soup is a meal on its own, and is particularly suitable for supper.
|
2. Simmer the chicken, the shin of veal, cut into about 8 pieces, the barley, onion, salt and pepper in a panful of water for 4 - 6 hours, until the chicken meat falls off the bone.
|
3. Remove the bones, put the meat back into the soup and add the sliced eggs.
|
|
